Honey cake with mascarpone cream
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The Honey cake, it seems to me, is one of the most cozy winter cakes. Preparing it is not very difficult, and once you understand some of the nuances, baking all the cakes will not be difficult. I always bake cakes using this recipe, and they always turn out very tasty. A light cream of mascarpone and sour cream makes each piece of cake very tasty and tender. With this cake you can please your loved ones at a tea party or surprise guests at a holiday.
Prepare the indicated ingredients for the Honey cake with mascarpone cream. It is better to take eggs of category C0; the amount of sugar can be reduced to your taste, taking into account that honey is sweet and there will also be sugar in the cream. I also recommend choosing what size cake you want, and to do this, choose a plate (or the bottom of a springform pan) for cutting the cakes
Ингредиенты
For the test:
Flour - 520 g
Eggs - 2 pcs.
Honey - 100 g
Butter - 100 g
Soda - 1 tsp.
Sugar - 200 g
Salt - a pinch
For cream:
Mascarpone - 250 g
Sour cream - 450 g
Powdered sugar - 150 g
Рецепт
1. Take a saucepan with a thick bottom. Place honey and butter in it. Over low heat, melt honey and butter until completely combined.
2. Add baking soda and continue stirring until the mixture becomes lighter and fluffier at first.
3. And then it will not return to a light caramel shade. Then remove the saucepan from the heat and continue stirring for about another minute. Let the honey mass cool slightly.
4. In a separate bowl, beat raw eggs with sugar.
5. Add the cooled honey-cream mixture and stir.
6. Add sifted flour and salt and knead into a sticky dough. It still sticks strongly to your hands and is hard to gather into a ball. But once it sits down, it will be comfortable to work with.
Leave the dough on the kitchen counter, covered with a towel, for 1 hour.
7. Turn on the oven to preheat to 190 degrees. Divide the dough into equal balls according to the number of cakes. Roll each ball into a circle suitable for the size of the selected plate (I wrote above). Cover the remaining balls with film or a towel; they are easily aired. Place the cake on baking paper (it’s easier to roll it out right away) and place it on a baking sheet. Place the pan in the preheated oven for 4-5 minutes.
8. Immediately roll out the next cake, and so on: while one is baking, roll out the next one.
9. Immediately cut the finished cake to the desired diameter. Place the scraps in an open bag to dry.
10. The cakes bake very quickly, so don’t leave the oven.
11. Place the finished cakes on a flat surface. The cake can be assembled as soon as it cools, or put away until the next day.
12. Prepare the indicated ingredients for the cream. It is better to take sour cream with a higher percentage of fat content and chilled.
13. For the cream, beat the sour cream with powdered sugar, then add the mascarpone and beat everything together until smooth.
14. Assembling the cake. Place the cake in a springform pan and brush it with cream. Then top with the next layer of cake and spread with cream.
15. So assemble the whole cake and put it in the refrigerator for at least 3 hours.
16. Use the cake scraps to prepare crumbs for topping the cake. It can be crushed in a coffee grinder, food processor or rolling pin. Sprinkle the resulting crumbs on top of the cake and, if desired, on the sides.
17. You can decorate the Honey cake with mascarpone cream according to your taste and desire. For a homemade tea party, a cake decorated with prepared crumbs will be the best option.
18. Enjoy your tea!